Boiled Peanuts With Chile Salt

• portions: 4 cups

Ingrédients

4 cups fresh (green) or raw (unroasted) shell-on peanuts (about 11.5 oz.)

4 tsp. kosher salt

2 Tbsp. coriander seeds, divided

1 Tbsp. flaky sea salt

1½ tsp. red chile powder, preferably Kashmiri

Instructions

Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.

Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4–4½ hours if raw. Drain; let cool.

Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.

Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.